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Roasting Peppers on the Grill

Today I was making a salsa that called for Roasted Peppers so instead of using the jarred one packed in sodium I decided to make my own. I used red, yellow, and red peppers. I first washed and dried the peppers real well. Then I brushed them with some extra virgin olive oil and put them on the heated grill.

I had a very active 15 month old and a very curious 8 year old on my hands so I didn't time how long it took to roast them. I lifted the grill cover about every minute and turned them as they blackened.

Once they were blackened I began to place them in a plastic container and KERPLOP! I dropped one on the deck and it exploded!! Oh well, thankfully I only dropped one!Once I successfully put the other peppers in the plastic container I put the cover on them for 20 minutes. When the time was up the charred skin pulled off ever so easily.

The whole process was much easier than I ever could`ve imagined. I thought that I was in over my head for sure, but the hardest part was keeping check to make sure I didn`t burn them to pieces.

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

This is a meal that we had last week that was entirely planned using Pinterest. Thoe of you who know me well are well aware of my addiction to Pinterest. Yes, addiction. It has even been said that I need a Pin-tervention. :) I cannot help it though, I not only enjoy looking for recipe this way, but I have found it very helpful in meal planning. I now even have weekly menu boards created on Pinterest to organize my weekly meal plans. It has become a great tool. So I guess you could say that this meal, in a small way, does prove that I actually do make recipes that I find on there. :) Anyway, I was in the mood for a different kind of bbq meal so I choose to make Asian Grilled Drumsticks, Asian Cabbage Mango Slaw, Tricolor Thai Salad with Zucchini & Yellow Squash, and plain white rice. Early in the day I put the salads together and because there were so many vegetables it involved a bit of prep work. Plus l thought it would be a good idea to get the vegetables maridnad…